Zobrazeno 1 - 10
of 147
pro vyhledávání: '"rOAV"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 254-263 (2024)
In order to investigate changes in flavor substances of lightly-pickled cucumbers during storage, volatile compounds were analyzed by electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that flavor characteri
Externí odkaz:
https://doaj.org/article/f76ffa47f3ef4a538434af8ef029426f
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 265-272 (2024)
In order to investigate the differences in volatile substances of bighead carp (Aristichthys nobilis) meat from various habitats, gas chromatography-mass spectrometry (GC-MS) was employed to detect and compare the volatile substances of bighead carp
Externí odkaz:
https://doaj.org/article/3fee78c0367346158d449c6066f1d4d2
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 24, Pp 139-151 (2023)
To explore the effects of yeast fermentation on deodorization and flavor enhancement of Seriola lalandi roe, the nutritional value of Seriola lalandi roe were studied in this paper at first, and then high sugar type instant dry yeast was selected as
Externí odkaz:
https://doaj.org/article/78708870ac21400e8a4fa6d3d625f3ec
Autor:
Jun Ma, Xiaolong Li, Yannan Chu, Haiying Yue, Zehua Xu, Baiyun Li, Xianyi Wu, Jun Gan, Yonghua Jia
Publikováno v:
Agriculture, Vol 14, Iss 10, p 1787 (2024)
The aim of this study was to identify the aromatic compounds present in different apple varieties and to gain insights into the changes in the aromatic compounds during ripening. Three apple varieties (“Red Astrachan”, “Ning Qiu”, and “Gold
Externí odkaz:
https://doaj.org/article/702170e1b40d42db81dc7b36bf0356c2
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101242- (2024)
To clarify the characteristic odor of compounds present in duck meat, especially reheating after storage, the effect of duck breast cooked at three temperatures (90 °C, 100 °C, 105 °C) and reheating after 7 days of storage was studied. Electronic
Externí odkaz:
https://doaj.org/article/e70a5a00f7d84519b8f903103a77c4ec
Autor:
Jiyuan Xu, Ying Zhang, Changbao Hu, Bo Yu, Cuixiang Wan, Bin Chen, Lirong Lu, Liren Yuan, Zhihua Wu, Hongbing Chen
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101047- (2024)
To study the effect of storage (for 0, 3, 6, and 12 months) on the flavor of green tea (GT), we monitored the volatile organic compounds (VOCs) in GT through gas chromatography (GC) combined with ion mobility spectrometry and headspace solid-phase mi
Externí odkaz:
https://doaj.org/article/6b552cbed1dc49b08c59208027d5fb5a
Autor:
Yuwen YI, Lian HE, Jing DENG, Jinxiang HU, Yiqin PENG, Mingfeng QIAO, Xuemei CAI, Kaixian ZHU, Huachang WU, Min LEI
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 18, Pp 361-370 (2023)
The volatile substances among Malus toringoides (Rehd.) Hughes black tea，green tea and Kang brick tea were detected by electronic nose (E-nose), trap head space-gas chromatography-mass spectrometry (HS Trap GC-MS) and the differences of the volatil
Externí odkaz:
https://doaj.org/article/d62547654e5a48bbb4e2ab1ba9218056
Autor:
Xiaoyu Yang, Zijun Liu, Yanhao Zhang, Shuangzhi Zhao, Shigan Yan, Liping Zhu, Qingxin Zhou, Leilei Chen
Publikováno v:
Foods, Vol 13, Iss 15, p 2347 (2024)
Mulberry leaf tea (MT) is a popular Chinese food with nutrition and medicinal functions. Solid-state fermentation with Eurotium cristatum of MT (FMT) can improve their quality. Differences in chromaticity, taste properties, and flavor characteristics
Externí odkaz:
https://doaj.org/article/c0cb2096472e4146bdf96e44ea1824f5
Autor:
Bing Yang, Wanli Zhang, Heng Wang, Shenli Wang, Jing Yan, Zijie Dong, Penghui Zhao, Fazheng Ren, Lishui Chen
Publikováno v:
Foods, Vol 13, Iss 13, p 2068 (2024)
In this study, three different brands of commercially available marinated tofu were analyzed and compared with homemade products to explore the effect of key flavor substances on their sensory quality, sensory properties, texture characteristics, and
Externí odkaz:
https://doaj.org/article/5f033eb73ca2406490df4cfb5d66af8f
Autor:
Yuan LIU, Chunping JIN, Zhilei JIA, Yongmeng FU, Baosen AN, Feihong XU, Ruidong FU, Ping WANG, Qiang ZOU, Qiming LI
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 11, Pp 297-305 (2023)
In order to optimize the rehydration process of whole milk powder and explore the effect of low temperature rehydration on the flavor of reconstituted milk, headspace solid phase microextraction (HS-SPME) combined with comprehensive two-dimensional g
Externí odkaz:
https://doaj.org/article/08f34e7fb4d54a2da0026f0a3c6d64d5